Pollock en Papillote
Delicate pollock fillets baked in parchment paper with a hint of white wine, garlic, and herbs, resulting in a moist and flavorful dish. This classic French technique is a staple of fine dining.
- Prep
- 15 min
- Cook
- 15 min
- Total Time
- 30 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- French
Ingredients
- 46-ozpollock fillets
- 1/4cupdry white wine
- 2clovesgarlic, minced
- 2sprigsfresh thyme
- 2tbspsfresh parsley, chopped
- 4lemon wedges
- 2tbspsbutter
- 1/4tspsalt
- 0.13tspblack pepper
Step-by-Step
- 1
Preheat your oven to 400°F (200°C).
5m - 2
Cut four 12-inch squares of parchment paper. Place a pollock fillet in the center of each square.
5m - 3
In a small bowl, combine the white wine, minced garlic, thyme, and chopped parsley. Drizzle this mixture over the pollock fillets.
5m - 4
Top each fillet with a pat of butter and season with salt and pepper.
5m - 5
Fold the parchment paper over the fillets and crimp the edges to create a sealed pouch. Place the parcels on a baking sheet.
5m - 6
Bake the pollock en papillote for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
15m400°F - 7
Carefully open the parchment parcels and serve the pollock immediately, garnished with lemon wedges if desired.
5m